Chocolate and fruit make this a fantastic dessert for any time of year, but I love it because it's different from the typical pie and cookies served during Christmas and other holidays.
1 package raspberry gelatin
2 Tbsp unsweetened cocoa powder
1½ Tbsp sugar
½ cup boiling water
1 cup orange juice
2 tsp. grated orange peel
1½ cups whipped topping
1½ cups fresh or thawed raspberries
In a medium bowl, combine gelatin, cocoa, and sugar; add boiling water and stir to dissolve. Stir in orange juice and peel. Refrigerate 30-40 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. With an electric mixer, beat gelatin mixture 3 minutes. Gently fold in whipped topping. Divide evenly among 8 dessert cups. Refrigerate at least 2 hours or until firm. Garnish with raspberries.
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